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The complete confectioner, pastry-cook, and baker. Plain and practical directions for making confectionary and pastry, and for baking; with upwards of five hundred receipts: consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c., &c. With additions and alterations


Published 1846
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[With, as issued: The complete cook ... Philadelphia, 1846]


Publisher Philadelphia, Lea and Blanchard
Pages 168
Possible copyright status NOT_IN_COPYRIGHT
Language English
Call number ucb:GLAD-67320174
Digitizing sponsor MSN
Book contributor University of California Libraries
Collection cdl; americana

Full catalog record MARCXML

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